Description
Crock Pot Crack Potato Soup is pure cozy comfort food: a rich, creamy potato soup loaded with ranch seasoning, cheddar cheese, bacon, and tender potatoes that tastes like a loaded baked potato in a bowl. Perfect for busy weeknights, game days, and potlucks. Set it and forget it in your slow cooker!
Ingredients
1 bag (30–32 oz) frozen hash brown potatoes (shredded or Southern-style)
4 cups chicken broth (low-sodium preferred)
1 can (10.5 oz) condensed cream of chicken soup
1 packet (1 oz, about 3 tbsp) dry ranch dressing mix
8 oz cream cheese, cut into 1-inch cubes
1½–2 cups shredded sharp cheddar cheese
8–12 slices bacon, cooked and crumbled (reserve some for garnish)
½ tsp black pepper
¼ tsp garlic powder (optional)
¼ tsp onion powder (optional)
½–1 cup heavy cream or half-and-half (optional, for extra richness)
Salt to taste
Toppings: extra cheddar, bacon, green onions, sour cream
Instructions
1. Cook 8–12 slices bacon until crispy (oven at 400°F for 15–20 min or skillet over medium heat). Crumble and reserve ¼ cup for garnish.
2. In a 6-quart slow cooker, combine frozen hash browns, chicken broth, cream of chicken soup, ranch dressing mix, black pepper, garlic powder, onion powder, and most of the crumbled bacon.
3. Stir well to coat potatoes evenly. Cover and cook:
4. • LOW: 4–6 hours
5. • HIGH: 3–4 hours
6. until potatoes are very tender.
7. Optional: Mash some potatoes or use immersion blender to partially blend for creamier texture.
8. 30–60 min before serving, add cubed cream cheese and shredded cheddar. Stir well. Cover and cook on LOW until fully melted (30–60 min).
9. Optional: Stir in ½–1 cup heavy cream for extra richness.
10. Taste and adjust with salt, pepper, or more ranch seasoning if needed.
11. Serve hot topped with reserved bacon, extra cheddar, sliced green onions, sour cream, and black pepper.
Notes
Slow cooker size: 6-quart ideal. 4-quart works with halved recipe.
Texture: Soup thickens as it sits. Thin with broth/milk when reheating.
Storage: Refrigerate 3–4 days in airtight containers. Freeze base (before cheese) up to 3 months.
Reheat: Gentle stovetop heat with splash of broth/milk to prevent separation.
Fresh potatoes: Use 3 lbs diced Yukon gold/russet instead of hash browns.
Lighten it: Reduced-fat cream cheese + 2% milk instead of heavy cream.
Vegetarian: Skip bacon, use veggie broth, add smoked paprika.
Make ahead: Cook bacon night before. Store ingredients measured in fridge.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American